You may have thrown them out in the past because you did not know what to do with turkey giblets, but you will soon enough. The offal meat is invaluable.
As holiday time approaches, so do ideas of abundant turkey dinners and giblets. Yes, the offal meat, packaged and stuffed into the cavity of the bird that you forgot to remove at least once in your life, is a bundle of special ingredients. The problem is that a lot of people do not know what to do with turkey giblets or don’t care to cook with them because they are not very appealing. That said, once you give them a try and experience the depth of flavor they add, you may find yourself requesting some from your local butcher.
As mentioned, giblets are offal meat, a term used for edible internal organs and nonmuscular meat parts of animals that people regularly consume. The giblets often included in the package found in the turkey cavity include the heart, the liver, and the gizzard (a muscular organ that grinds up food for digestion). Hearts have a lot of complexity, turkey livers are very nutrient-dense, and gizzards have a complex, earthy flavor. According to the USDA the neck of the bird is not a “giblet” but since the neck boasts dark, flavorful, melt-in-your-mouth meat, we include it in our uses below.
Innards refers to the all the internal organs while giblets refers to certain specific internal organs, the heart, liver, and gizzard. Examples of turkey innards that are not giblets include the gall bladder, lungs, kidneys, and trachea. Some are dangerous to consume (gall bladder) while others just may be too small (lungs) to consume, have a tougher texture (kidneys) or are undesirable to eat for most people (testicles).
For many cooks, making gravy is the default use for turkey necks and giblets. However, these flavorful turkey parts can be used in a variety of tasty dishes. Read on for creative recipe ideas to make the most of the neck and giblets.
Anatomy of Turkey Neck and Giblets
Let’s start with what’s actually in the turkey neck and giblet packet:
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Neck: This bony cut has tender dark meat between bones. It adds rich flavor when simmered.
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Heart: Dense, lean meat with mild flavor. Often used for stuffings.
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Liver Smooth, creamy texture. Adds depth but can be overpowering.
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Gizzard: Dark meat with smooth exterior and chewy interior. Versatile flavor.
Simmer for Deeply Flavored Turkey Stock
One of the best uses for neck and giblets is making homemade turkey stock. Simmer the neck, heart, gizzard and wing tips for 1-2 hours. The stock is highly flavorful for:
- Thanksgiving gravy
- Rice, risotto or grains
- Braises and stews
- Soups
- Casseroles
If the liver is included, simmer it only briefly to avoid bitterness. Strain the stock, cool and refrigerate or freeze.
Sauté Giblets as a Snack or Stuffing Addition
The heart, gizzard and liver can be sautéed in butter or oil over medium heat until lightly browned. Chop and add them to stuffing or dressing for extra moistness and flavor. Or enjoy the cooked giblets on their own as a tasty snack or app.
Grind Giblets Into All-Natural Turkey Sausage
For a creative take on sausage, remove any membranes from the giblets and grind them with some turkey thigh meat using a meat grinder attachment Season the sausage mixture with sage, garlic, pepper and other spices Form into patties and cook like regular breakfast sausage.
Fry Up Crispy Turkey Giblets Like Chicken Nuggets
Another fun finger food is fried giblets. Soak diced giblets briefly in buttermilk then coat in seasoned flour or panko crumbs. Deep fry at 350°F until crispy and golden brown. Serve hot with choice of dipping sauces.
Whip Up Rich Homemade Turkey Liver Pâté
Sauté chopped liver and onions. Purée the liver mixture in a food processor. Add cream cheese, brandy, herbs and seasonings. Chill to allow flavors to meld. Serve spread on crusty bread or crackers.
Make Flavorful Dirty Rice with Ground Giblets
For a Cajun rice dish, grind the giblets and sauté with aromatics like bell pepper, celery and onion. Stir in rice and chicken stock. Simmer until rice is tender and liquid is absorbed. The giblets provide a meaty, robust flavor.
Simmer Neck Bones for Nutrient-Rich Bone Broth
The turkey neck makes an excellent base for bone broth. Simmer the neck for 24 hours with veggies to extract collagen and nutrients. Sip the mineral-rich broth on its own or use as the base for soups and stews. It freezes well too.
Prepare Delicious Stuffed Turkey Neck for a Special Meal
This takes some work but impresses guests. Remove meat from the neck bones and chop. Sauté with aromatics. Mix the meat with stuffing ingredients like bread cubes, nuts and dried fruit. Pack the mixture back into the cleaned neck cavity. Roast until heated through and browned. Slice to serve.
Make Your Own Healthy Turkey Dog Treats
Dogs love chewing on turkey necks for a nutritious treat. Cook neck bones and remove all smaller pieces. Allow to fully cool before giving to your pup. Supervise to prevent choking hazards. Refrigerate for up to a week.
With a little creativity in the kitchen, you can transform turkey necks and giblets into an array of delicious additions to your holiday meals. Explore different preparation methods like sautéing, grinding, frying or simmering in soups and stock.
Where to Buy Turkey Giblets
Often, turkey giblets are a free inclusion with the purchase of a whole turkey. However, you can also purchase them separately at a heavily discounted price from your local butcher shop. Those who buy their poultry at the grocery store may be able to find packages of turkey gizzards at the meat counter. While chicken giblets, specifically hearts, livers, and gizzards, are relatively easy to find year-round, turkey giblets tend to be more seasonal.
Now, let’s discuss what to do with turkey giblets because they have so many uses and do an excellent job of adding flavor to food. Better yet, they’re easy to work with, which means minimal fuss.
Add to Stuffing for Sausage Stuffing
Giblets add an immensely flavorful, savory meatiness to stuffing. If you make stock, everything except the liver will be cooked, so all you have to do is remove the meat from the neck, finely chop the heart and gizzards, then sauté the livers before chopping those up as well. Once done, everything goes into the stuffing, which goes into a casserole dish, where it is baked until golden brown. In case you didn’t prepare turkey giblet stock beforehand, boil the giblets with water and broth, as well as aromatic vegetables, until cooked through.
Turn turkey giblets into a tasty appetizer to serve before the turkey dinner alongside crackers or crostini. This option calls for the liver, which you should never boil since doing so results in an unpleasant bitter flavor. To make it:
- Pat the raw liver dry with a paper towel and cut the liver into uniform slices.
- Sauté the liver over medium heat with olive oil and butter along with onions. Take the liver off the heat once the slices brown. Turkey liver only needs 3-4 minutes to cook.
- Add the liver to a food processor with whatever else you would like to include in the pâté, such as herbs, garlic, salt, pepper, sherry, and cream. There are several directions to go in.
- Transfer to a serving platter alongside crackers or spread on crostini, then serve.
How To Make The Best Giblet Gravy | Dear Test Kitchen
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